QUIZINE IN QUARANTINE is super excited to bring you the wonderful Chicken Katsu Curry today! This is a Japanese favourite and is enjoyed all around the world. The journey of this dish is really fascinating, making its way from where it was conceived, the sub continent, to Britain and then to Japan.
The curry was introduced to Japan by Britain in the Meiji era (1868 – 1912). The British at this point, had already exerted their own take on the curry. A curry sauce for the Brits at this point in time, meant frying together curry powder, flour and oil to formulate a roux, which would then be added to stewed meat and vegetables and then simmered until thickened.
The Japanese took it to the next level by including their own spices to the mix, battering their chosen meat and frying before mixing with this roux.
INGREDIENTS
4 chicken fillets
1 packet of katsu curry seasoning cube
1 1/2 onion
1 carrot
4 cloves garlic
2 tbsp. oil (for frying and deep frying)
2 cups of water
1/3 packet of Panko bread crumbs
4 cups sticky rice grains (7 cups water when cooking)
2 eggs
1. Spread flour over chicken fillets and dip into whisked eggs. Then coat each fillet in Panko breadcrumbs (or homemade breadcrumbs).
2. Deep fry chicken until golden brown.
3. Time to make Katsu sauce. Chop your onions and carrots.
4. Add 2 tablespoons of oil to cooking pot and throw in chopped onion, garlic and carrot. Cook on medium heat.
5. After approx 10 mins, add 2 cups water to pot and katsu curry seasoning cube.
6. Stir well and bring to boil for approx 5 mins.
7. Once it’s boiled, turn off the heat and your sauce is done.
8. Allow the sauce to cook for approx 5 mins, then if you like, you can put inside a food processor and blitz to make consistency as smooth as possible.
9. Now it’s time to make the sticky rice. Wash rice thoroughly before adding 7 cups of water to rice grains.
10. Cook on high heat until it boils (you should see bubbles) then turn it down to low heat and cook until the water disappears.
11. Serve your sticky rice, with the fried chicken and sauce, and you’re done!
See how it’s done below: